Tuna Loaf with Parsley Recipe
Ingredients
| 2 tins tuna weighing 400 g (14 oz) each | ||
| Gelatine | 4 Gram, powdered | |
| Mayonnaise | 45 Milliliter | |
| Parsley | 1 Bunch (100gm) | |
| Capers | 15 Milliliter | |
| Gherkins | 12 | |
| Butter | 10 Gram | |
| Lettuce leaves | 6 | |
| Onions | 10 Small, pickled | |
Directions
1. Wash and dry the parsley. Finely chop 8 of the gherkins, the capers and parsley.
2. Drain the tuna and flake with a fork.
3. Dissolve the gelatine in a few spoonfuls of warm water.
4. In a large bowl, mix the parsley, gherkins, capers, tuna, mayonnaise and gelatine.
5. Butter a souffle dish or mould and fill it with the tuna mixture. Refrigerate for 2 hours.
6. To unmould, place the dish or mould in hot water for a few seconds, and turn out onto a plate covered with lettuce leaves. Garnish with 4 gherkins and the pickled onions.
2. Drain the tuna and flake with a fork.
3. Dissolve the gelatine in a few spoonfuls of warm water.
4. In a large bowl, mix the parsley, gherkins, capers, tuna, mayonnaise and gelatine.
5. Butter a souffle dish or mould and fill it with the tuna mixture. Refrigerate for 2 hours.
6. To unmould, place the dish or mould in hot water for a few seconds, and turn out onto a plate covered with lettuce leaves. Garnish with 4 gherkins and the pickled onions.
Chef
